Banana Bread (with Chocolate Bits)

I’m generally not a fan of bananas eaten anything other than in vivo, ie., peeled and popped into the mouth, fresh but not too ripe. I don’t like them in ice cream, oatmeal, cereal, cakes or even in fruit salads. Certain foods, in my opinion, just need to be enjoyed one-on-one, you know? But last week, in my mother-in-law’s kitchen, a few over-ripe bananas were calling out not to be wasted, so my daughter and I decided to make banana bread. I figured that since others were there with us that evening, I would be under no obligation to eat the thing I was making, and my daughter and I would have a little kitchen fun, which we did. To my surprise, I loved this bread! Perhaps it was the scattered chocolate, or the lack of large banana pieces to turn me off. Or the use of melted butter rather than oil or room temp butter. Whatever. This bread is moist, flavorful and keeps well in the fridge. It’s delicious eaten warm or even better, toasted and topped with a schmear of cream cheese. Enjoy! Print Banana Bread I love that this recipe can be made entirely by hand, using just a whisk, fork and rubber spatula. This recipe is adapted from The Kitchn Website, which unfortunately left out a step in their instructions (forgetting to tell us when to add the sugar.) But the entire post is otherwise well worth the read, and the accompanying pics are great. Ingredientssoftened butter for greasing the pan8 tbsp unsalte...
Source: The Blog That Ate Manhattan - Category: Primary Care Authors: Tags: Bread Breakfast Desserts Banana bread Chocolate chips Source Type: blogs